Fruit Topped Creamy Oatmeal: Breakfast Comfort Food

If I had to pick a Jungian “breakfast archetype”, a universal staple that is later individualized based on each person’s unique culture- that would most definitely be oatmeal. I often wonder how many bowls of oatmeal are consumed across the globe every morning; yet none of them probably tastes the same. Call it porridge or Scottish Oats- or Avena (where I come from) this wonderful breakfast has been around for centuries, nourishing many souls alike.

During my student days, running out of my university meal card plan implied numerous bowls of oatmeal until the school year was over. The odd part was, I enjoyed it. I actually did. It was affordable, filling, and tasted great. The one inherent problem was that I was consuming the wrong kind of oats all along. The level of processing in oat greatly varies. You want to go back to basics, and steel cut oats is the way to go. They have never been cooked and are unprocessed. Steel cut oats are high in fiber, iron & protein.

The only downside to steel cut oats- is that they take a really long time to cook compared to other types. I used to make one big batch and freeze it to consume throughout the week. Meal prep is real folks! And good meal prep is key to any nutrition journey you decide to undergo. That said, there’s a lot of things you can’t do with steel cut oats. You can’t do “overnight oats” and leave them soaking in your liquid of choice. You can’t throw them into a smoothie in their raw form. And so from time to time I enjoy “old-fashioned rolled oats”. Bob’s Red Mill makes the best ones, I am convinced. They have organic options and they are wheat free (even if this means free from cross-contamination) which can often occur. And whatever you do, don’t buy sugary oats. Anything that is maple, vanilla, or brown sugar “flavored” is laden with refined sugars & in most cases, artificial flavors. Sugar is state enemy #1. That’s an original Aleyda quote.

Makes 1 Bowl, You Will Need:

1/2 a cup of old-fashioned rolled oats or steel cut oats

1 cup of coconut milk * carrageenan free (you could also use almond or cashew milk)